Ingredients
Method
1.Preheat oven to 180°C.
2.Lightly dust chicken in seasoned flour, shaking off excess. Heat oil in a large flameproof casserole dish on high. Cook chicken in 2 batches, for 2-3 minutes each side, until brown. Remove to a plate.
3.Add pancetta, eschalots and garlic to same pan. Cook for 2-3 minutes, until lightly browned. Return chicken to pan with potatoes, stock, wine, beans and bay leaf, and season to taste. Return to simmer.
4.Cover and bake for 15 minutes. Stir in carrots, mushrooms and tomatoes. Bake, covered, for a further 25-30 minutes, until chicken is cooked through and carrots tender. Sprinkle with parsley to serve.
Defrost casserole in the fridge overnight. Bring mixture to the boil on the stove and heat through for 10 minutes.
Note